If you’ve ever tasted the magic of elote—grilled Mexican street corn coated in creamy sauce, lime, and cotija—you’ll love this easy twist: Mexican street corn salad. It takes all the bold, smoky, tangy flavors of traditional street corn and transforms them into a refreshing side that’s perfect for summer barbecues, taco nights, or even as a dip. With just a few fresh ingredients, this salad comes together in under 20 minutes, but it tastes like something you’d find at your favorite restaurant. Let’s dive into how this dish became one of my most requested family recipes.
Table of Contents
The Story & Intro
How I Fell in Love with Mexican Street Corn Salad
The first time I tried elote, it was at a food truck parked outside a summer festival. Corn on the cob came hot off the grill, charred and smoky, slathered with creamy sauce, and finished with cotija cheese and chili powder. It was messy, a little indulgent, and absolutely unforgettable. But as much as I loved it, I knew it wasn’t always the easiest dish to serve at home—especially with kids. That’s when the idea for Mexican street corn salad clicked.
By cutting the corn off the cob and mixing everything into a big bowl, I had all the flavor of elote without the mess. Even better, it became a dish that worked for so many occasions—taco night, backyard cookouts, or just a quick weeknight side. The creamy, tangy, slightly spicy mix of corn, mayo, lime, and cotija cheese is one of those combinations that always feels like a win. My kids even ask for seconds, which says a lot.
Now, just like my Mexican Street Corn and Shrimp and cozy Slow Cooker Street Corn Chicken, this recipe has become a family staple.
Why This Dish Belongs on Your Table
Mexican street corn salad is colorful, vibrant, and flexible. It works as a side, a topping for tacos, or even as a dip with chips. It’s quick to prepare, yet the flavors taste layered and complex. Whether you’re feeding a crowd or just your family, this salad always brings a burst of freshness to the table.
Ingredients & Preparation Tips
Fresh Ingredients You’ll Need
The secret to great Mexican street corn salad lies in the ingredients. Start with fresh corn on the cob if possible—the smoky char from grilling or roasting makes all the difference. If you’re short on time, frozen corn works too, especially if you toast it in a hot skillet for extra flavor.
You’ll also need mayonnaise and sour cream to create the creamy base, fresh lime juice for tang, cotija cheese for that signature salty bite, and chili powder or Tajín to bring in the heat. Don’t forget the fresh cilantro—it adds brightness and color that ties everything together.
This salad is a natural partner to bold dishes like Mexican Street Corn Tacos or cheesy favorites like Slow Cooker Queso Chicken Tacos.
Smart Substitutions & Variations
One of the best things about Mexican street corn salad is its flexibility. If cotija isn’t available, feta cheese makes an excellent stand-in with a similar crumbly texture. For a lighter option, swap the mayo and sour cream with plain Greek yogurt—it keeps the creaminess while adding protein.
Want a spicier salad? Add diced jalapeños, chipotle powder, or even roasted poblano peppers. If you’re a fan of smoky flavors, try smoked paprika in the dressing. For a heartier version, toss in black beans or roasted red peppers.
The key is balance: creamy, tangy, smoky, and spicy all coming together in every bite. By adjusting the ingredients to your taste, you can make this salad uniquely yours without losing its authentic charm.
Step-by-Step Cooking Method
Preparing the Corn for Maximum Flavor
The star of Mexican street corn salad is, of course, the corn. If you’re using fresh corn on the cob, grill or roast it until the kernels are lightly charred. That smoky flavor is what gives the salad its authentic street-food taste. After the corn cools slightly, cut the kernels off the cob and place them in a large bowl.
If you’re short on time, frozen corn works well too. Spread it in a hot, dry skillet and cook until the kernels develop a bit of color. This quick method adds depth to the flavor without needing to fire up the grill.
Mixing It All Together
In a separate bowl, whisk together mayonnaise, sour cream, fresh lime juice, chili powder, and a pinch of salt. This creamy base ties everything together. Add the roasted or grilled corn to the mix, then fold in cotija cheese and fresh cilantro. The result is a colorful, tangy, and slightly spicy salad that’s irresistible from the first bite.
For a finishing touch, sprinkle a little more cotija and chili powder on top before serving. If I’m planning a full spread, I like to serve it alongside my zesty Homemade Salsa or with the deep, comforting flavors of Mexican Beef Stew.
This dish can be served warm for a cozier feel, or chilled for a refreshing summer side. Either way, it’s quick, easy, and full of flavor.
Serving Ideas & Variations
Ways to Enjoy Mexican Street Corn Salad
One of the things I love most about Mexican street corn salad is how versatile it is. You can serve it warm straight from the pan or chilled as a refreshing side dish. It’s perfect for summer barbecues, potlucks, or weeknight dinners when you need something quick and flavorful.
Serve it as a topping for grilled meats or pile it onto tacos for a burst of flavor in every bite. It’s also delicious spooned over baked potatoes, added into burrito bowls, or served as a dip with tortilla chips. For seafood nights, I love pairing it with my Seafood Medley Recipes, while for lighter meals, it balances beautifully with a crisp Asian Cucumber and Carrot Salad.
Flavor Boosts and Creative Twists
This recipe is endlessly adaptable. For extra creaminess, stir in diced avocado just before serving. If you want more protein, black beans are a fantastic addition that turn it into a heartier salad. Roasted red peppers or charred poblano strips add smoky depth, while jalapeños bring fresh heat.
For a fusion twist, try Cajun seasoning instead of chili powder or sprinkle smoked paprika for richer flavor. You can also swap cotija with feta if it’s easier to find—it gives a similar salty, crumbly bite.
Whether you stick with the classic version or experiment with these variations, this salad has a way of disappearing fast. It’s bright, creamy, and layered with flavor—the kind of dish that keeps people coming back for seconds.
FAQs About Mexican Street Corn Salad
Can I use frozen corn for Mexican street corn salad?
Yes, frozen corn works great for this recipe. Just roast it in a hot skillet to give it some char and smoky flavor before mixing it into the salad.
What cheese can I use if I don’t have cotija?
If cotija isn’t available, feta cheese is the best substitute. It has a similar crumbly texture and salty bite, making it a great alternative.
Can Mexican street corn salad be made ahead of time?
Yes, you can prepare the salad a few hours in advance and store it in the refrigerator. For the best flavor and texture, add the cheese and cilantro just before serving.
Is Mexican street corn salad served warm or cold?
It can be enjoyed both ways. Serve it warm for a cozier side dish, or chill it in the fridge for a refreshing summer salad. Both versions are delicious.
Conclusion
Mexican street corn salad is proof that simple ingredients can create unforgettable flavor. Sweet corn, creamy sauce, zesty lime, salty cheese, and smoky spices come together in a way that feels both refreshing and indulgent. Whether you serve it as a side at a backyard barbecue, a topping for tacos, or even as a dip, it’s a dish that always stands out. Quick to make and endlessly adaptable, this salad belongs in your regular recipe rotation. Once you try it, you’ll find yourself making it again and again—especially when friends and family request seconds.
Print
Mexican Street Corn Salad – Fresh, Creamy and Flavorful
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Mexican Street Corn Salad brings together charred corn, creamy sauce, zesty lime, cotija cheese, and smoky spices for a fresh and vibrant side dish.
Ingredients
4 cups corn kernels (fresh or frozen)
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup cotija cheese, crumbled
2 tbsp fresh lime juice
1 tsp chili powder or Tajín
1/2 tsp smoked paprika
1/4 cup fresh cilantro, chopped
Salt to taste
Optional toppings: avocado, jalapeño, roasted peppers
Instructions
1. Grill or roast corn until lightly charred. If using frozen corn, toast in a skillet until golden.
2. In a bowl, whisk mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and salt.
3. Add corn to the creamy mixture and toss to coat.
4. Fold in cotija cheese and fresh cilantro.
5. Top with extra cheese, chili powder, and lime wedges before serving.
Notes
Serve warm or chilled.
Feta cheese makes a great substitute for cotija.
Add avocado or black beans for a heartier version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling/Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg